How to-video: Decorate Cupcakes with Edible toppers!

1. For standard size cupcakes we recommend ordering the 2-inch or 2 1/4 inch rounds edible toppers. All sizes are pre-cut. Select the size that works best for you.

2. Here is a link to a vanilla butter cream frosting recipe I used by the Kitchen Magpie, but any butter cream or even store bought frosting works perfectly. We recommend white frosting, works better with the frosting sheet and not to use a whipped cream frosting as these are too moist and dissolve the frosting paper.

3. Let the toppers set 30-60 minutes before serving. Timing depends on the temperature of the room and butter.

4. Another popular method, which I do in the summer with the heat, is to cut out fondant disks, paint with light coat of royal frosting, apply the topper on top and place on your frosted cupcake. There is more work, but on party day, it can be easier to pick up any frosted cupcake, frosting color no longer matters, and you will have the perfect cupcake. If you let the fondant toppers dry, you can stand them up.

And, I almost forgot, a topped cupcake freezes! When you defrost in the fridge, if you have plastic lid, remove this to prevent any condensation from dripping.

For my birthday, how to decorate my birthday cake? It is plenty easy to choose images for friends and family, but for my own cake?

I asked my husband which photo should make my birthday cake, what would best sum up the year and the occasion… Without hesitation, he pulled up his favorite picture of me during a trip to France. We had stopped at an itsy-bitsy town in France called Mons.

In Mons we walked into the middle ages, with steep, tiny streets. When we entered the town restaurant, we literally stepped off a cliff—the restaurant balcony hung above the steep mountain-side. Needless to say, the views were spectacular.

We settled in with a citron-presse (lemonade) in hand, marveling at the sites in this remote area, when a virtual feast was presented. I can’t recall the menu, but when treats come like this, especially at higher altitudes, you imagine you have found a slice of heaven.

If you have a gourmand food photo, I thought the cake required some attention. I chose to make a banana cake with a coconut butter cream frosting with fresh strawberries and whipped cream filling. Click here to make the cake topper and get the recipe at Epicurious! This worked for a 9×13 inch cake pan.